A food blog written by a professionally trained chef, husband and father to three boys and a girl. Posts include all original recipes from my catering, private dining and personal chef events, and meals that receive the highest praise from the toughest critics – my wife and kids.

Sweet, Spicy, Sticky Grilled Chicken

I absolutely love this chicken recipe. I created it because I was craving, as the name implies, something sweet, spicy and sticky. I also wanted to add a little Asian flair to my everyday, weeknight chicken thighs. I have tested this recipe twice since creating it and I am always disappointed when I look down and realize that my plate is empty and there isn’t seconds. In the winter, this chicken will go great over some brown rice or noodles. But for now, on a hot summer days, it tastes just excellent on its own, next to some grilled corn on the cob.

One of my favorite grilled chicken recipes. The name says it all…sweet, spicy and sticky…and so freaking easy to make.

I will make this chicken until the day I die. Perfect balance of sweet, salty and heat. It’s perfect.

Sweet, Spicy, Sticky Grilled Chicken

Prep time:4 h

Cook time:15 min

Total time:4 h 15 min

Yield:4

Difficulty:easy

Recipe type:Lunch, Entree, Dinner

Ingredients:

1/2 cup light brown sugar

1/4 cup fish sauce

1/3 cup hot chili paste (I recommend sambal oelek)

1/4 cup Sriracha

1 tsp red pepper flakes

Juice of three limes

1 tbsp finely grated, peeled ginger

1/2 tsp freshly ground black pepper

1 1/2 pounds boneless, skinless chicken thighs

Directions:

Whisk all ingredients in a medium bowl until well combined and sugar has dissolved.

Place chicken thighs in a resealable plastic bag.

Pour marinade over thighs and marinate in refrigerator for at least 1 hour, up to 6 hours.

Remove thighs from marinade and wipe off any excess with paper towels. Set aside.

Transfer marinade to a small saucepan over medium high heat.

Bring to a boil, reduce heat and simmer until reduced by about half. Remove from heat.